#1,726: Baked French Toast Muffins

This photo does not do these french toast muffins justice.  My sister and I made these on Christmas morning for our families since we were together this year, and they were devoured by our kids and husbands.  They enjoyed them so much we decided to make them again over New Years.  Huge hit!  I would suggest making more of the topping though as we pretty much ran out and had to add some sprinkled cinnamon sugar to the tops of each muffin to give it more sugar/caramel/crunch.  

Also, the recipe says to refrigerate for several hours or overnight but we did NOT do this step. I think it was a good idea too otherwise it would have been super soggy.  And this family does not like soggy bread recipes.  

1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread)

2 1/2 cups milk

6 large eggs

1/2 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

For the Cinnamon Streusel Topping:

1/4 cup cold butter

1/4 cup light brown sugar

1/4 cup all-purpose Gold Medal flour

1/8 teaspoon ground cinnamon

Pinch of salt

Butter and Maple Syrup, for serving, optional

In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.  Grease a 12 cup muffin tin.  Add the bread cubes and stir to combine.  Divide the mixture between 12 muffin cups.

(I skipped this step) Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.

When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.

Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.